Name: Strawberry Rhubarb Crumble Pies
Total time: 25 min
Yield: 10
Ingredients: 240g shortbread biscuits; 3 sheets frozen shortcrust pastry, thawed; vanilla ice-cream, to serve; RHUBARB FILLING; ½ cup (110g) caster sugar; ⅓ cup (80ml) orange juice; 500g rhubarb, trimmed, cut into 5cm lengths; 2 tsp finely grated orange rind; 250g strawberries, halved; 2 tsp cornflour

VMG Recipes